A great tasting cake, and really easy to make!
Original recipe makes 1 – 9×13 inch cake
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
1 hr 15 mins
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Calories: 412 kcal
Carbohydrates: 47.2 g
Cholesterol: 54 mg
Fat: 23.6 g
Fiber: 1.6 g
Protein: 5.2 g
Sodium: 533 mg